"Asparagus and Panna Cotta make for a beautiful relationship. Panna Cotta is usually a dessert, but we blend creamy asparagus into a silky yet light custard and pair it with blanched asparagus. Celebrate The Spear of Spring, with Fresh Asparagus Panna Cotta."
Fresh Asparagus Panna Cotta
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Prep time: 10mins
Cook time: 10mins
Serves or Makes: 6 servings
Recipe Card
ingredients
- 1 pound fresh asparagus
- 1 tsp salt
- 1 packet gelatin powder
- 1 cup buttermilk
- 1/2 cup heavy cream
- 1 tsp dried tarragon
- 1/4 tsp each salt and white pepper
- 1 tsp fresh thyme leaves for garnish
- butter lettuce for garnish
Method
Step 1
Trim the white ends of the stalks of the asparagus. Cut four asparagus tips that will be used for the garnish. Cut the other stalks and tips into 2" pieces.
Step 2
Sprinkle the gelatin powder into a small bowl and stir in 1/4 cup of the buttermilk to soften the gelatin.
Step 3
Heat a large saucepan of water to a boil and add the salt. Add the asparagus and the tips and turn the heat to medium-low. Cook the asparagus just until it's tender, 2-3 minutes.
Step 4
Drain the asparagus and reserve the 4 tips for the garnish. Cover and chill the asparagus tips while the panna cotta chills in the fridge
Step 5
Heat a saucepan over medium-high heat. Add the asparagus to the saucepan and pour in the remaining 3/4 cup buttermilk, heavy cream and dried tarragon. Bring the mixture to a simmer and add the gelatin softened with the buttermilk. Stir and cook the mixture for 5 minutes.
Step 6
Pour the asparagus panna cotta mixture into a blender and blend until combined and creamy. Season the asparagus panna cotta with salt and white pepper. Lightly spray 6, 4oz. ramekins with cooking oil. Pour the asparagus panna cotta into the ramekins and refrigerate for 3 hours until set and chilled.
Step 7
To serve, dip the ramekins in about 3/4" of hot water in a bowl. Gently run the tip of a paring knife around the rim of the ramekin and invert it onto a serving plate. Garnish with butter lettuce, thyme and the reserved asparagus tips.
Step 8
Notes: You can prepare the panna cotta ahead of time and let it chill in the fridge overnight. A squeeze of lemon or lime juice just before serving adds a citrus boost of flavor to the asparagus and the panna cotta.